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Pour water into a medium-sized pan. Add bay leaf, Spanish onion and a teaspoon each of salt and pepper. Boil 8–10 minutes. Add shrimp, lower heat to minimum setting and heat for 1 minute or until shrimp turn pink.

Remove shrimp and blanch in cold water. Drain, slice in half and set aside.

Slice avocado in half, remove the seed, peel and cut avocado in squares. Place in a glass mold.